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1
Adjust oven rack to lower-middle position and preheat oven to 300u00b0F.
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2
Heat oil over medium-high heat in a large, oven-safe stockpot or Dutch oven. Generously season short ribs with salt and pepper. When oil is shimmering, brown short ribs on all sides until golden brown, about 6 minutes total. Remove meat and transfer to a platter.
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3
Add Italian sausage and brown, breaking up into little bits, until nearly cooked through, about 6 minutes. Add onions, bell pepper and garlic to pan and saute, stirring periodically, until softened, 6 to 7 minutes. Return short ribs to pan. Add wine, tomatoes, chicken stock, Italian seasoning, crushed red pepper, bay leaves and thyme. Season with about 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a boil. Cover and transfer to oven to cook until meat is fork tender, about 2 1/2 hours.
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4
Remove from oven and transfer pot to stovetop. Shred short ribs using two forks. Remove and discard bay leaves and thyme springs. Return to a boil over medium-high heat. Add pasta and cook according to package directions until still slightly firm. Meanwhile, combine ricotta, Parmesan, Asiago, mozzarella, and lemon zest in a medium bowl. Season with salt and pepper, to taste.
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5
Remove soup from heat. Taste and adjust seasoning, if needed. Spoon into individual bowls, top with a generous dollop of cheese mixture and serve immediately.
